Lemon Sole En Papillote With Red Chard And Jersey Royals
Posted: January 10, 2009 at 12:47 am
Serves 4
Ingredients
Lemon Sole
- 2 small carrots, peeled
- 2 small leeks, white part only
- 3-4 spring onions, trimmed
- 4-5 garlic cloves with skin on, halved
- few rosemary sprigs, leaves only
- few thyme sprigs
- 8 skinned lemon sole fillets, about 150-175g each
- few dill sprigs
- about 100ml dry white wine
- olive oil
- sea salt and freshly ground black pepper
Sautéed red chard with garlic
- approx 500g red chard
- 3 garlic cloves, peeled and finely chopped
- olive oil
- sea salt and freshly ground black pepper
Jersey Royals with mint dressing
- 500g Jersey Royals, washed
- small bunch of mint
- 3-4 tbsp classic vinaigrette
- finely grated zest of 1 lemon
- sea salt and freshly ground black pepper
Method: How to make lemon sole en papillote with vegetables
1. Preheat oven to 200°C/Gas 6.
2. Cut out eight large squares of baking parchment, measuring about 30×30cm. Thinly slice the carrots, leeks and spring onions on the diagonal. Tip the vegetables into a bowl and add the garlic and herbs. Scatter the mixture in neat piles in the centre of four of the parchment sheets.
3. Season each sole fillet with salt and pepper and place a few dill sprigs on top. Roll up the fillets, enclosing the dill and place two rolled fillets on each pile of vegetables. Drizzle with olive oil and sprinkle with salt and pepper.
4. Place another sheet of paper on top of each parcel and using short folds, secure the edges to seal in the fish and vegetables. When you’ve reached the last fold, carefully pour in a generous splash of white wine and a little water. Seal the parcels and place on one or two large baking sheets. Bake for 20-25 minutes until the lemon sole feels firm in the middle.
5. Lift the parcels on to warm plates. Bring to the table and cut a cross in the centre of the parchment with kitchen scissors to open the parcels. Serve with sautéed red chard and minted Jersey Royals if you wish.
6. For the chard, heat a little olive oil in a pan and add the garlic, allow it to soften and cook before wilting the chard briefly for 1-2 minutes. Serve immediately.
7. Scrub the Jersey Royals and cut any larger ones in half. Place in a large saucepan and add cold water to cover. Add a generous pinch of salt and the stalks from the bunch of mint. Partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer.